KR101889482B1 - Method for producing extract of barley for brewing with increased polyphenol content - Google Patents
Method for producing extract of barley for brewing with increased polyphenol content Download PDFInfo
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- KR101889482B1 KR101889482B1 KR1020160177340A KR20160177340A KR101889482B1 KR 101889482 B1 KR101889482 B1 KR 101889482B1 KR 1020160177340 A KR1020160177340 A KR 1020160177340A KR 20160177340 A KR20160177340 A KR 20160177340A KR 101889482 B1 KR101889482 B1 KR 101889482B1
- Authority
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- South Korea
- Prior art keywords
- water
- barley
- beer barley
- beer
- extract
- Prior art date
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 72
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 33
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 30
- 239000000284 extract Substances 0.000 title abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 235000013405 beer Nutrition 0.000 claims abstract description 82
- 241000209219 Hordeum Species 0.000 claims abstract description 76
- 238000000034 method Methods 0.000 claims abstract description 41
- 229940069780 barley extract Drugs 0.000 claims abstract description 20
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- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000010298 pulverizing process Methods 0.000 claims abstract description 7
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
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- 238000001179 sorption measurement Methods 0.000 description 5
- 239000003960 organic solvent Substances 0.000 description 4
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- 239000011707 mineral Substances 0.000 description 3
- 229930014626 natural product Natural products 0.000 description 3
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
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- 235000015523 tannic acid Nutrition 0.000 description 1
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8998—Hordeum (barley)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/16—Extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
본 발명은 (a) 용암해수를 이용하여 발아시켜 건조한 맥주보리를 분쇄하는 단계; (b) 상기 (a) 단계의 분쇄된 맥주보리에 솔루플러스(soluplus)를 혼합하여 혼합물을 제조하는 단계; (c) 상기 (b) 단계의 제조한 혼합물을 압출성형한 후 건조하는 단계; 및 (d) 상기 (c) 단계의 건조물을 열수 추출하는 단계를 포함하여 제조하는 것을 특징으로 하는 폴리페놀 함량이 증가된 맥주보리 추출물의 제조방법, 상기 방법으로 제조된 맥주보리 추출물 및 상기 맥주보리 추출물을 함유하는 가공식품에 관한 것이다.(A) pulverizing dried beer barley by germination using lava sea water; (b) mixing the pulverized beer barley with the soluplus in step (a) to prepare a mixture; (c) extruding the mixture prepared in the step (b) and drying the mixture; And (d) extracting the dried product of step (c) by hot water. The method for producing an extract of beer barley having an increased polyphenol content, the beer barley extract prepared by the method, and the beer barley And a processed food containing the extract.
Description
본 발명은 폴리페놀 함량이 증가된 맥주보리 추출물의 제조방법에 관한 것으로, 더욱 상세하게는 발아시킨 맥주보리에 솔루플러스(soluplus)를 혼합하고 압출하여 맥주보리 추출물 내의 폴리페놀 함량을 증가시킨 방법에 관한 것이다.The present invention relates to a method for preparing a beer barley extract having increased polyphenol contents, and more particularly, to a method for increasing the content of polyphenols in beer barley extract by mixing and extruding soluplus in germinated barley barley .
천연물에서 추출한 유용성분에는 알카로이드(alkaloid), 플라보노이드(flavonoid) 및 사포닌(saponin)과 같은 저분자 물질과 다당류, 단백질 등과 같은 고분자 물질 등이 있다. 이러한 유용성분들은 자연 상태에서 유리상태인 아글리콘(aglycone)과 당이 결합한 배당체 형태로 다른 구조적 특성을 지니고 있는데, 일반적으로 저분자, 중분자, 고분자 물질과 같이 결합 형태에 따라 물, 메탄올, 아세톤 등으로 추출 용매가 달라진다. 이는 각 유용성분들의 수산화(hydroxylation) 또는 당화(glycosylation)의 정도, 또는 극성(polarity)과 같은 화학적 특성에 따라 용해도가 달라지기 때문이다. 이에 유용성분의 추출수율 및 생리효능을 증가시키기 위하여 피치 못하게 에탄올, 메탄올 그리고 페놀 등과 같은 유기용매를 이용하는 경우가 많다. 이는 천연물 내의 다양한 고분자 물질 중 생리활성을 나타내는 많은 성분들이 소수성 혹은 난용성의 성질을 가지고 있기 때문이다. 따라서 천연물이 함유하고 있는 다양한 형태의 유용성분을 추출할 경우에, 물에 대한 용해도를 증가시킬 수 있다면 추출물에 대한 안전성, 생체 이용률의 증가, 추출비용의 절감 및 다양한 소재로의 이용 가능성을 증가시킬 수 있다. 특히, 기존의 유기용매 추출에서 벗어나 인체에 무해하고 친환경적인 물을 추출용매로 이용함으로써 친자연주의 원료를 생산할 수 있을 것으로 기대된다.Useful components extracted from natural products include low molecular substances such as alkaloids, flavonoids and saponins, and high molecular substances such as polysaccharides and proteins. These useful substances have different structural characteristics in the form of a glycoside linked to a free state aglycone and a sugar in a natural state. Generally, water, methanol, acetone, etc., depending on the type of binding such as low molecular weight, The extraction solvent is different. This is because the solubility varies depending on chemical properties such as the degree of hydroxylation or glycosylation of each oil, or the polarity. In order to increase the extraction yield and physiological effect of the useful ingredient, organic solvents such as ethanol, methanol and phenol are often used. This is because many of the various physiological activities of various macromolecular substances in natural materials are hydrophobic or poorly soluble. Therefore, in the case of extracting various kinds of useful components contained in natural products, if it is possible to increase the solubility in water, safety of extract, increase of bioavailability, reduction of extraction cost, and increase in availability to various materials . Especially, it is expected to be able to produce natural natural raw materials by using water which is harmless to the human body and eco - friendly as an extraction solvent.
이에 본 발명자들은, 맥주보리에 수용성 고분자 전달체를 혼합하고 고온용융압출(hot melt extrusion) 공정 과정을 통해 맥주보리 내의 난용성 성분을 가용화시킴으로써 물에서의 유용성분 추출효율 및 생리효능을 증가시켰다.Accordingly, the present inventors have increased the efficiency of extraction of useful components and the physiological efficacy in water by mixing a water-soluble polymeric carrier to beer barley and solubilizing the poorly soluble components in the barley bar through a hot melt extrusion process.
한편, 한국등록특허 제1343944호에는 열처리 또는 압출 후 건조된 보리를 발효시켜 보리에 함유된 글루코사민을 증가시키는 방법에 관한 '보리의 기능성 다당류를 증가시키는 방법'이 개시되어 있고, 한국공개특허 제2016-0085526호에는 콩 초미세 분말에 솔루플러스를 혼합하고 압출 성형하는 단계를 포함하는 '이소플라본 함량 및 기능성이 증진된 콩 추출물의 제조방법'이 개시되어 있으나, 본 발명의 폴리페놀 함량이 증가된 맥주보리 추출물의 제조방법에 대해서는 기재된 바가 없다.Korean Patent No. 1343944 discloses a method of increasing the functional polysaccharide content of barley by fermenting dried barley after heat treatment or extrusion to increase glucosamine content in barley, -0085526 discloses a method of producing an soybean extract having enhanced isoflavone content and functionality, comprising the step of mixing Solux plus with soybean micropowder powder and extrusion molding. However, when the polyphenol content of the present invention is increased There is no description about the production method of beer barley extract.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명자들은 물로는 유용성분이 잘 추출되지 않는 맥주보리의 추출 효율을 향상시키고, 유용성분의 함량이 증가된 맥주보리 추출물을 제조하기 위해, 다양한 경도의 용암해수로 발아시켜 건조한 맥주보리 분말에 솔루플러스(soluplus)를 혼합하고 이를 압출성형 처리한 후 물을 용매로 하여 추출물을 제조한 결과, 가공 처리 조건의 추가 없이 분쇄만 한 발아 맥주보리 소재의 추출물 보다 솔루플러스의 혼합과 압출 공정을 모두 거친 발아 맥주보리 소재의 추출물에서 폴리페놀의 함량이 증가된 것을 확인함으로써, 본 발명을 완성하였다.DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-described needs, and it is an object of the present invention to provide a beer barley extract having improved hardness, The extracts were prepared by extrusion molding of Soluplus mixed with dried beer barley powder and then extracted with water as a solvent. As a result, the extracts of germinated beer barley material The present inventors completed the present invention by confirming that the content of polyphenol was increased in the extract of germinated beer barley which had been subjected to all of SoluPlus mixing and extrusion process.
상기 과제를 해결하기 위해, 본 발명은 (a) 용암해수를 이용하여 발아시켜 건조한 맥주보리를 분쇄하는 단계; (b) 상기 (a) 단계의 분쇄된 맥주보리에 솔루플러스(soluplus)를 혼합하여 혼합물을 제조하는 단계; (c) 상기 (b) 단계의 제조한 혼합물을 압출성형한 후 건조하는 단계; 및 (d) 상기 (c) 단계의 건조물을 열수 추출하는 단계를 포함하여 제조하는 것을 특징으로 하는 폴리페놀 함량이 증가된 맥주보리 추출물의 제조방법을 제공한다.In order to solve the above-described problems, the present invention provides a method for producing beer barley, comprising: (a) pulverizing dried beer barley by germination using lava water; (b) mixing the pulverized beer barley with the soluplus in step (a) to prepare a mixture; (c) extruding the mixture prepared in the step (b) and drying the mixture; And (d) hydrothermally extracting the dried product of step (c). The present invention also provides a method for preparing a beer barley extract with increased polyphenol content.
또한, 본 발명은 상기 방법으로 제조된 폴리페놀 함량이 증가된 맥주보리 추출물을 제공한다.The present invention also provides a beer barley extract with increased polyphenol content prepared by the above method.
또한, 본 발명은 상기 폴리페놀 함량이 증가된 맥주보리 추출물을 함유하는 가공식품을 제공한다.The present invention also provides a processed food containing the beer barley extract with an increased polyphenol content.
본 발명의 방법은 수용성 고분자 전달체인 솔루플러스와 압출 공정을 이용하여 맥주보리 소재의 유용성분을 유기용매가 아닌 물을 이용하여 추출한 것으로, 인체에 무해하고 친환경적인 물을 이용함으로써 친자연주의 원료로 맥주보리의 활용성을 보다 넓힐 수 있는 방법을 제시하였으며, 본 발명의 방법으로 제조된 물 추출물 내의 폴리페놀 함량이 증가된 맥주보리 추출물은 가공식품, 의약품 또는 화장품 등에 유용하게 활용될 수 있을 것이다.The method of the present invention is the extraction of the useful components of the beer barley material using Sol-Plus and the extrusion process, which is a water-soluble polymer delivery, by using water rather than an organic solvent. By using harmless and environmentally friendly water, The present invention provides a method for broadening the utility of barley. The extract of beer barley having an increased content of polyphenols in the water extract prepared by the method of the present invention may be useful for processed foods, medicines or cosmetics.
도 1은 압출 공정 및 수용성 전달체(: 솔루플러스) 혼합 압출 처리에 따른 맥주보리 소재의 상태 변화를 보여주는 사진이다.1 is a photograph showing a state change of a beer barley material by an extrusion process and a water-soluble carrier (: Solu Plus) mixed extrusion process.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,
(a) 용암해수를 이용하여 발아시켜 건조한 맥주보리를 분쇄하는 단계;(a) pulverizing dried beer barley by germination using lava sea water;
(b) 상기 (a) 단계의 분쇄된 맥주보리에 솔루플러스(soluplus)를 혼합하여 혼합물을 제조하는 단계;(b) mixing the pulverized beer barley with the soluplus in step (a) to prepare a mixture;
(c) 상기 (b) 단계의 제조한 혼합물을 압출성형한 후 건조하는 단계; 및(c) extruding the mixture prepared in the step (b) and drying the mixture; And
(d) 상기 (c) 단계의 건조물을 열수 추출하는 단계를 포함하여 제조하는 것을 특징으로 하는 폴리페놀 함량이 증가된 맥주보리 추출물의 제조방법을 제공한다.(d) extracting the dried product of step (c) with hot water. The present invention also provides a method for producing a beer barley extract having an increased polyphenol content.
본 발명의 일 구현 예에 따른 방법에 있어서, 상기 (a) 단계의 발아시켜 건조한 맥주보리는, 미네랄을 함유하고 있는 특성의 경도 5,000의 용암해수에 염, 미네랄 등이 빠진 정제수와 같은 특성을 가지는 용암해수인 탈염수를 혼합하여 최종 경도 50~450으로 희석하여 20~50시간 동안 발아시킨 후 열풍 건조기에서 수분함량이 15% 이하로 건조시켜 분쇄한 것일 수 있고, 바람직하게는 최종 경도 50~150으로 희석한 용암해수를 이용하여 45~50시간 동안 발아시킨 맥주보리를 열풍 건조기에서 수분함량이 12% 이하로 건조시켜 분쇄한 것일 수 있으며, 더욱 바람직하게는 최종 경도 100으로 희석한 용암해수를 이용하여 48시간 동안 발아시킨 맥주보리를 열풍 건조기에서 수분함량이 10% 이하로 건조시켜 분쇄한 것일 수 있으나, 이에 제한되지 않는다.In the method according to one embodiment of the present invention, the beer barley dried and germinated in the step (a) is characterized in that the beer barley having the characteristics of the mineral water-containing lignite seawater having a hardness of 5,000, It may be prepared by mixing with demineralized water of lava sea water and diluting it to a final hardness of 50 to 450 and germinating for 20 to 50 hours and then drying and pulverizing it with a moisture content of 15% or less in a hot air dryer, The beer barley germinated for 45 to 50 hours by using diluted lava water can be pulverized by drying at a moisture content of 12% or less in a hot air dryer, more preferably by using lava water diluted to a final hardness of 100 The beer barley germinated for 48 hours may be pulverized by drying in a hot-air dryer to a moisture content of 10% or less, but is not limited thereto.
본 발명의 일 구현 예에 따른 방법에 있어서, 상기 (b) 단계의 솔루플러스는 폴리비닐 카프로락탐-폴리비닐 아세테이트-폴리에틸렌 글리콜 그래프트 공중합체(polyvinyl capralactam-polyvinyl acetate-polyethylene glycol graft copolymer)로, 분쇄한 맥주보리의 분산 안전성 및 용해도를 향상시켜 추출 수율을 향상시키는 기능의 수용성 전달체이다. 본 발명의 맥주보리 추출물의 제조방법에 있어서 상기 솔루플러스는 분쇄된 맥주보리의 중량 대비 20~40%의 비율로 혼합되는 것일 수 있고, 바람직하게는 분쇄된 맥주보리의 중량 대비 25~35%의 비율로 혼합되는 것일 수 있으며, 더욱 바람직하게는 분쇄된 맥주보리의 중량 대비 30%의 비율로 혼합되는 것일 수 있으나, 이에 제한되지 않는다.In the method according to one embodiment of the present invention, the Sol-Plus in the step (b) is a polyvinyl caprolactam-polyvinyl acetate-polyethylene glycol graft copolymer, It is a water-soluble carrier with the function of improving the dispersion safety and solubility of a barley barley and improving the extraction yield. In the method for producing the beer barley extract of the present invention, the solubles may be mixed at a ratio of 20 to 40% based on the weight of the pulverized beer barley, preferably 25 to 35% of the weight of the pulverized beer barley , More preferably 30% by weight of the ground beer barley, but the present invention is not limited thereto.
본 발명의 일 구현 예에 따른 방법에 있어서, 상기 (c) 단계의 압출성형은 바람직하게는 70~90℃의 온도로 조절된 압출성형기를 이용하여 압출성형할 수 있으며, 더욱 바람직하게는 80℃의 온도로 조절된 압출성형기를 이용하여 압출성형할 수 있으나, 이에 제한되지 않는다.In the method according to an embodiment of the present invention, the extrusion molding in step (c) may be performed by extrusion molding using an extrusion molding machine controlled at a temperature of 70 to 90 ° C, more preferably at 80 ° C But the present invention is not limited thereto.
본 발명의 일 구현 예에 따른 방법에 있어서, 상기 (d) 단계의 열수 추출은 발아 맥주보리의 분쇄물에 솔루플러스가 혼합되고 이를 압출성형한 건조물을 60~100℃의 온도에서 1.5~2.5시간 동안 추출하는 것일 수 있고, 바람직하게는 압출성형한 건조물을 70~90℃의 온도에서 1.8~2.2시간 동안 추출하는 것일 수 있으며, 더욱 바람직하게는 압출 성형한 건조물을 80℃의 온도에서 2시간동안 추출하는 것일 수 있으나, 이에 제한되지 않는다. 또한, 이에 한정되지는 않으나, 상기와 같은 추출 과정을 1~3회 반복수행하여 맥주보리 추출물을 제조할 수 있다.In the method according to one embodiment of the present invention, the hot water extraction in the step (d) is performed by mixing Solurup Plus with the pulverized product of germinated beer barley, extruding the dried product at a temperature of 60 to 100 ° C for 1.5 to 2.5 hours And preferably the extruded dried product may be extracted at a temperature of 70 to 90 캜 for 1.8 to 2.2 hours, more preferably the extruded dried product is heated at a temperature of 80 캜 for 2 hours But it is not limited thereto. Also, although not limited thereto, the extraction process may be repeated one to three times to produce a beer barley extract.
본 발명의 맥주보리 추출물의 제조 방법은 구체적으로는,Specifically, the method for producing the beer barley extract of the present invention comprises:
(a) 경도 80~120의 용암해수를 이용하여 45~50시간 동안 발아시켜 건조한 맥주보리를 분쇄하는 단계;(a) pulverizing dried beer barley by germinating for 45 to 50 hours using lava seawater having a hardness of 80 to 120;
(b) 상기 (a) 단계의 분쇄된 맥주보리에 솔루플러스를 분쇄된 맥주보리의 중량 대비 25~35%의 비율로 혼합하여 혼합물을 제조하는 단계;(b) mixing the pulverized beer barley with the solubles in a ratio of 25 to 35% based on the weight of the pulverized beer barley to produce a mixture;
(c) 상기 (b) 단계의 제조한 혼합물을 70~90℃의 온도로 조절된 압출성형기를 이용하여 압출성형한 후 35~45℃의 온도에서 건조하는 단계; 및(c) extruding the mixture prepared in step (b) using an extruder controlled at a temperature of 70 to 90 ° C and drying at a temperature of 35 to 45 ° C; And
(d) 상기 (c) 단계의 건조물을 70~90℃의 온도에서 1.5~2.5시간씩 1~3회 열수 추출하는 단계를 포함할 수 있으며,(d) hot water extraction of the dried material in step (c) 1 to 3 times at a temperature of 70 to 90 ° C for 1.5 to 2.5 hours,
가장 구체적으로는 Most specifically,
(a) 경도 100의 용암해수를 이용하여 48시간 동안 발아시켜 건조한 맥주보리를 분쇄하는 단계;(a) germinating for 48 hours using lava seawater having a hardness of 100 and pulverizing dried beer barley;
(b) 상기 (a) 단계의 분쇄된 맥주보리에 솔루플러스를 분쇄된 맥주보리의 중량 대비 30%의 비율로 혼합하여 혼합물을 제조하는 단계;(b) mixing the pulverized beer barley with the solubles in a ratio of 30% based on the weight of the pulverized beer barley to produce a mixture;
(c) 상기 (b) 단계의 제조한 혼합물을 80℃의 온도로 조절된 압출성형기를 이용하여 압출성형한 후 40℃의 온도에서 건조하는 단계; 및(c) extruding the mixture prepared in step (b) using an extruder controlled at a temperature of 80 캜, and drying the extrudate at a temperature of 40 캜; And
(d) 상기 (c) 단계의 건조물을 80℃의 온도에서 2시간씩 2회 열수 추출하는 단계를 포함할 수 있다.(d) subjecting the dried material of step (c) to hot water extraction twice at a temperature of 80 ° C for 2 hours.
본 발명은 또한, 상기 방법으로 제조된 폴리페놀 함량이 증가된 맥주보리 추출물을 제공한다.The present invention also provides a beer barley extract having an increased polyphenol content produced by the above method.
본 발명은 또한, 상기 폴리페놀 함량이 증가된 맥주보리 추출물을 함유하는 가공식품을 제공한다.The present invention also provides a processed food containing the beer barley extract with an increased polyphenol content.
상기 가공식품의 종류에는 특별한 제한은 없다. 본 발명의 상기 맥주보리 추출물을 첨가할 수 있는 식품의 예로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스낵류, 과자류, 피자, 라면, 기타 면류, 껌류, 떡류, 누룽지, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알콜 음료 및 비타민 복합제 등이 있으며, 통상적인 의미에서의 가공식품을 모두 포함한다.There is no particular limitation on the kind of the processed food. Examples of the food to which the beer barley extract of the present invention can be added include meat products such as meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products, Various soups, drinks, tea, drinks, alcoholic beverages and vitamin complexes, and includes processed foods in a conventional sense.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
재료 및 방법Materials and methods
1. 재료1. Materials
실험에 이용한 맥주보리는 제주도에서 재배한 맥주보리를 제주도 농업기술원으로부터 분양받아 실험에 이용하였다. 맥주보리는 미네랄을 함유하고 있는 특성의 경도 5,000의 용암해수를 이용하여 발아시켰으며, 구체적으로는 상기 경도 5,000의 용암해수에 염, 미네랄 등이 빠진 정제수와 같은 특성을 가지는 용암해수인 탈염수를 혼합하여 경도 400(이하 ED400), 경도 200(이하 ED200) 및 경도 100(이하 ED100)으로 희석하고, 이들 각각을 이용하여 24시간 또는 48시간 동안 맥주보리를 발아시켰다. 발아시킨 각각의 맥주보리 종자는 0℃ 열풍 건조기에서 수분함량이 10% 이하로 건조시킨 후 실험에 사용하였다.The beer barley used in the experiment was purchased from Cheju - do Agricultural Research Institute and used for the experiment. The beer barley was germinated by using 5,000 hardness of the mineral water-containing lava water. More specifically, the beer barley was mixed with the demineralized water of the above-mentioned hardness of 5,000, which is the lava water having the characteristics of pure water lacking salts and minerals Diluted with a hardness of 400 (hereinafter referred to as ED400), a hardness of 200 (ED200) and a hardness of 100 (ED100). Each barley seeds germinated was dried in a 0 ° C hot air dryer to a moisture content of less than 10% and used in the experiment.
2. 압출공정2. Extrusion process
건조시킨 발아 맥주보리를 조분쇄기(JIC-P10-2, 명성기공, 한국)를 이용하여 분쇄하였고, 분쇄한 발아 맥주보리 분말에 수용성 고분자 전달체인 솔루플러스(soluplus)를 무게 대비 30%의 비율로 혼합한 후, 압출공정을 실시하였다. 압출 공정 조건은 스크류 구성은 2 로브로 스크류 길이와 직경비(L/D ratio)는 29:1이었고 사출구는 직경이 3.0mm인 것을 사용하였다. 압출성형 공정변수는 배럴온도이며 배럴의 온도는 80℃ 조건을 이용하였고, 수분 함수율은 0%로 하였다. 스크류 회전 속도는 250rpm, 원료 사입량은 80g/분으로 고정하였다. 제조된 시료는 40℃에서 열풍 건조하였다.The dried germinated beer barley was pulverized using a pulverizer (JIC-P10-2, Kyeongseong Kogyo Co., Ltd.), and soluplus, which is a water-soluble polymer transferring agent, was added to pulverized germinated barley powder at a ratio of 30% After mixing, extrusion process was carried out. The extrusion process conditions were as follows: screw length: 2 lobes, screw length and diameter ratio (L / D ratio): 29: 1 and outlet diameter: 3.0 mm. The extrusion process parameters were barrel temperature, barrel temperature was 80 ℃, and water content was 0%. The screw rotation speed was set at 250 rpm and the feed amount of the raw material was fixed at 80 g / min. The prepared sample was subjected to hot air drying at 40 ° C.
3. 추출수율 측정3. Measurement of extraction yield
각기 다른 가공 조건별 맥주보리 소재 100g을 증류수 또는 에탄올로 추출용매를 달리하여 80℃에서 2시간 동안 2회 반복 추출하였다. 각 추출물은 회전식증발농축기로 농축한 후 동결건조 후 수율을 측정하였다.100 g of beer barley material with different processing conditions were extracted twice with distilled water or ethanol at 80 ° C for 2 hours with different extraction solvent. Each extract was concentrated by a rotary evaporator and then lyophilized and the yield was measured.
4. 수용성 지수 측정4. Measurement of water solubility index
수분용해지수(water solubility, WS)와 수분흡착지수(water absorption index, WAI)는 AACC 방법을 응용하여 각기 다른 가공 조건별 맥주보리 분말 시료 1g에 증류수 30㎖를 가하여 100℃의 항온수조에서 30분간 교반한 후 원심분리기에서 3,000rpm으로 30분간 원심분리하였다. 상층액은 100℃의 열풍건조기에서 2시간 동안 건조하였고 다음 식에 적용하였다. AACC method was applied to water solubility (WS) and water absorption index (WAI), and 30 mL of distilled water was added to 1 g of each beer barley powder sample under different processing conditions and incubated in a constant temperature water bath at 100 ° C. for 30 minutes After stirring, the mixture was centrifuged at 3,000 rpm for 30 minutes in a centrifuge. The supernatant was dried in a hot air dryer at 100 ° C for 2 hours and applied to the following equation.
수분용해지수(%) = [(건조 상층액 무게 / 건조 시료 무게) × 100]Water Solubility Index (%) = [(dry superficial liquid weight / dry sample weight) x 100]
수분흡착지수 = 습식 침전물 무게 / 건조 시료 무게Moisture sorption index = wet sediment weight / dry sample weight
5. 분산입자 크기 측정5. Measurement of dispersed particle size
각기 다른 가공 조건별 맥주보리 분말 시료 0.3g을 30㎖ 증류수를 이용하여 혼합 후 3,000rpm에서 20분간 원심분리하여 상층액을 분리하였다. 상층액 상에서 입자 크기와 다분산지수(polydispersity index)는 광산란 분광광도계(ELS-Z; Otsuka Electronics, 일본)를 이용하여 측정하였다. 0.3 g of barley powder samples with different processing conditions were mixed with 30 ml of distilled water and centrifuged at 3,000 rpm for 20 minutes to separate the supernatant. The particle size and polydispersity index on the supernatant were measured using a light scattering spectrophotometer (ELS-Z; Otsuka Electronics, Japan).
6. 총 폴리페놀 함량 측정6. Total polyphenol content measurement
총 폴리페놀 화합물의 함량은 페놀성 물질이 인몰리브덴산(phosphomolybdate)과 반응하여 청색을 나타내는 현상을 이용한 Folin-Denis 법을 약간 변형시켜 측정하였다. 각기 다른 가공 조건별 맥주보리의 증류수 추출물 0.2㎖를 시험관에 취하고, 증류수 1.8㎖를 첨가하여 잘 혼합하고 3분간 실온에서 방치하였다. 탄산나트륨(Na2CO3) 포화용액 0.4㎖를 첨가하여 혼합하고 증류수 1.6㎖를 첨가하여 총 4㎖로 만든 후, 실온에서 1시간 방치한 후 상층액의 흡광도를 725nm에서 측정하였다. 이때 총 폴리페놀 화합물은 탄닌산를 이용하여 작성한 표준곡선으로부터 함량을 계산하였다.The content of total polyphenol compounds was measured by slightly modifying the Folin-Denis method using the phenomenon that the phenolic material reacted with phosphomolybdate and showed blue color. 0.2 ml of distilled water extract of beer barley according to different processing conditions was taken in a test tube, 1.8 ml of distilled water was added, mixed well and left at room temperature for 3 minutes. 0.4 ml of a saturated solution of sodium carbonate (Na 2 CO 3 ) was added and mixed, and 1.6 ml of distilled water was added to make a total of 4 ml. After standing at room temperature for 1 hour, the absorbance of the supernatant was measured at 725 nm. At this time, the total polyphenol compounds were calculated from the standard curves prepared using tannic acid.
실시예 1. 가공조건별 추출수율 비교Example 1. Comparison of extraction yields by processing conditions
각기 다른 가공 처리 조건별 맥주보리의 추출수율은 추출용매(에탄올, 물)에 따라 다른 결과가 나타났으며, 모든 가공 조건에서 에탄올 추출물이 물 추출물보다 높은 추출수율을 나타냈다. 하지만, ED100/48h의 발아조건을 가지는 수용성 전달체+압출 처리 조건에서의 추출수율은 물 추출물이 에탄올 추출물보다 높게 확인되었다(표 1).Extraction yield of beer barley was different according to different processing conditions. Extraction yield of ethanol extract was higher than water extract in all processing conditions. However, the extraction yield of ED100 / 48h germicidal water-soluble carrier + extrusion treatment condition was higher than that of ethanol extract of water extract (Table 1).
또한, 맥주보리의 발아조건 및 추출용매의 종류와 무관하게 수용성 전달체+압출 처리 조건에서의 추출수율이 다른 가공 조건에서의 추출 수율보다 높은 것으로 확인되었다(표 1). 이는 압출공정을 거치면서 발생되는 고온, 고압이 맥주보리 소재 내부를 팽화시키면서, 에탄올과 물과 같은 추출 용매가 침투되기 용이해지면서 다양한 성분의 용출이 용이해졌기 때문으로 사료되었다.In addition, regardless of the germination condition of the barley barley and the type of extraction solvent, it was confirmed that the extraction yield in the water-soluble carrier + extrusion treatment condition was higher than the extraction yield in other processing conditions (Table 1). It is considered that this is because the high temperature and high pressure generated during the extrusion process expand the inside of the beer barley material and the extraction solvent such as ethanol and water becomes easy to permeate and the elution of various components becomes easy.
실시예 2. 맥주보리의 가공조건별 수용성 지수 분석Example 2. Analysis of acceptability index by processing conditions of beer barley
맥주보리 소재의 경우 조분쇄 분말상태보다 압출 공정을 실시한 경우 수용성 지수가 증가한 것을 확인할 수 있었다. ED 100/24h 발아 맥주보리를 제외한 나머지 조건에서는 조분쇄 조건보다 압출 공정 후 수분용해지수(WS)가 4.3~6.7% 증가한 것을 확인할 수 있었다. 맥주보리와 같은 곡류의 세포벽은 셀룰로스(cellulose), 헤미셀룰로스(hemicellulose), 펙틴(pectin), 리그닌(lignin) 등의 고분자 화합물로 구성되어 있는데, 이들 대부분은 주로 공유결합, 이온결합, 수소결합 등으로 강하게 결합되어 있어 수용화를 방해한다고 알려져 있다. 따라서 본 발명에서는 압출 공정을 통해서 발생되는 고전단(high shear), 고온 상태가 맥주보리 내부의 분자 무게 분포 및 구조의 변화를 유도함으로써, 수분용해지수 및 수분흡착성 등과 같은 맥주보리 소재의 기능성 성질을 변화시킴으로서 수용성 지수를 증가시킨 것으로 판단되었다.In case of beer barley, water soluble index was increased when extrusion process was performed than that of crude pulverized powder. ED 100 / 24h germination barley, the water solubility index (WS) increased 4.3 ~ 6.7% after the extrusion process. Grain cell walls such as beer barley are composed of polymeric compounds such as cellulose, hemicellulose, pectin and lignin. Most of them are mainly composed of covalent bonds, ionic bonds, hydrogen bonds, etc. Which is known to interfere with water-solubility. Therefore, in the present invention, high-shear and high-temperature conditions generated by the extrusion process induce changes in the molecular weight distribution and structure of the beer barley, thereby improving the functional properties of the beer barley materials such as water solubility index and water- It was judged that the water solubility index was increased by the change.
상기의 결과를 통해서, 압출 공정을 이용한 천연물 가공이 유용성분/전달체 혼합물을 동시에 용융 및 혼합시키면서 동시에 용해도를 증가시킬 수 있는 고체분산체의 제조 방법으로서 높은 잠재성을 가지고 있음을 알 수 있었다.From the above results, it can be seen that the processing of natural products using the extrusion process has a high potential as a method for producing a solid dispersion capable of simultaneously increasing the solubility while simultaneously melting and mixing the useful component / carrier mixture.
또한, 수용성 고분자 전달체인 솔루플러스(soluplus)의 혼합은 맥주보리의 수용성 지수를 더 증가시켰으며, 조분쇄 조건에 비해 약 9~22%의 수용성 지수를 증가시켰다. 수용성 고분자 전달체로 인한 수용성 지수의 증가는 맥주보리 소재와 수용성 전달체간의 분자수준의 상호작용으로 인해 고체 분산체를 형성함으로써 물에 대한 용해도를 증가시킨 것으로 사료되었다. 이러한 결과는 팽윤력(swelling power) 결과를 통해서도 확인할 수 있는데, 팽윤력 역시 수용성 전달체 혼합 압출 공정을 통해 증가된 것을 확인할 수 있었다.In addition, mixing of soluplus, a water - soluble polymer delivery, increased the water solubility index of beer barley and increased the water solubility index of about 9 ~ 22% It was suggested that the increase of water solubility index due to the water - soluble polymer transporter increased solubility in water by forming solid dispersion due to molecular interaction between beer barley material and water - soluble carrier. These results can be confirmed by the swelling power results, and it was confirmed that the swelling power was also increased by the mixed water extrusion process.
실시예 3. 맥주보리의 가공 조건별 분산입자 크기 분석Example 3 Analysis of Dispersed Particle Size by Processing Conditions of Beer Barley
맥주보리 소재의 가공처리 조건에 따른 추출 시 수분 내에서 분산되는 입자크기를 측정하고자 하였다. ED200/24h 발아시킨 맥주보리 소재와 ED400/24h 발아시킨 맥주보리 소재 1g을 100㎖ 증류수에 분산시킨 후 광산란 분광광도계를 이용하여 입자크기를 측정하였다.The purpose of this study was to investigate the particle size of beer barley which was dispersed in water during extraction according to processing conditions. ED200 / 24h 1 g of germinated beer barley material and ED400 / 24h germinated beer barley material were dispersed in 100 ml of distilled water and the particle size was measured by light scattering spectrophotometer.
측정 결과 ED200/24h와 ED400/24h 모두 조분쇄 조건으로 가공시킨 경우에는 물층에서의 입자크기는 각각 917nm 및 1166nm의 입자크기를 나타냈다. 하지만, 상기 소재를 압출 공정으로 처리한 경우에는 각각 252.5nm 및 308nm의 입자크기를 나타냈으며, 수용성 고분자 전달체를 혼합하여 압출하였을 경우에는 각각 197.1nm 및 265.7nm의 입자크기를 나타내는 것으로 확인되었다(표 3). 이는 압출 공정 과정에서 스크류 회전에 의한 강한 전단력(shearing force)과 열에 의한 입자파괴 혹은 고분자가 저분자로 유리되는 과정을 통해 맥주보리 내의 활성성분을 포함한 다양한 성분들이 100~300nm의 미립자를 형성하게 된 것으로 사료되었다. 또한 압출 과정에서 수용성 고분자 전달체인 솔루플러스의 혼합은, 양친매성(amphipathic)의 특징을 가진 솔루플러스가 맥주보리 소재 내 난용성 성분과의 상호작용을 통해 입자들을 더욱 미립화시킨 것으로 사료되었다. 이러한 결과는 맥주보리 소재의 수용성 지수의 증가를 이끌어냈고, 유기용매가 아닌 물에서도 효율적으로 입자를 분산시킴으로써 추출수율에 영향을 미친 것으로 보여졌다. 상기 결과를 통해, 본 발명의 가공처리 방법을 이용할 경우 천연소재를 작은 크기로 미립화시킴으로써 다양한 액체에 분산시킬 수 있는 장점이 있을 것으로 판단되었다.When ED200 / 24h and ED400 / 24h were processed by coarse grinding conditions, particle size in water layer was 917nm and 1166nm, respectively. However, when the material was treated by the extrusion process, the particle size was 252.5 nm and 308 nm, respectively, and when the water-soluble polymer carrier was mixed and extruded, the particle size was found to be 197.1 nm and 265.7 nm, respectively 3). This is because various components including active ingredients in beer barley form fine particles of 100 to 300 nm through a strong shearing force due to screw rotation and particle breakage due to heat or a process in which polymers are liberated with low molecular weight during the extrusion process . In addition, SolUplus, which is a water - soluble polymer transferring material in the extrusion process, was considered to have more fine particles through interaction with insoluble components in the beer barley material, which is characterized by amphipathic characteristics. These results led to an increase in the water solubility index of beer barley, and it was shown that the extraction yield was influenced by efficient particle dispersion in water, not organic solvent. From the above results, it was determined that when the processing method of the present invention is used, it is possible to disperse natural materials into various liquids by atomizing them into small sizes.
실시예 4. 맥주보리의 가공조건별 폴리페놀 함량 측정Example 4. Measurement of polyphenol content by processing conditions of beer barley
식물이 보유하고 있는 폴리페놀을 포함한 플라보노이드 계열은 자연 상태에서 유리상태인 아글리콘과 당이 결합한 배당체 형태로 존재하여, 유기용매를 이용한 추출 시 높은 추출 효율을 나타내는 것으로 알려져 있다. 하지만, 본 발명에서는 물에 잘 녹지 않는 난용성의 특징을 가지고 있는 폴리페놀 성분을 물을 이용하여 추출하고자 하였으며, 맥주보리 소재의 다양한 가공조건별 총 폴리페놀의 함량을 측정하여 추출 효율을 분석하였다.Flavonoids, including polyphenols, which are present in plants, are present in the form of a glycoside linked to a free form of aglycon and sugar in a natural state, and are known to exhibit high extraction efficiency when extracted with an organic solvent. However, in the present invention, a polyphenol component having poor solubility in water is extracted with water, and the extraction efficiency is analyzed by measuring the total polyphenol content in various processing conditions of the beer barley material .
총 폴리페놀 함량을 측정한 결과 다양한 발아조건의 맥주보리 소재들은 모두 가공조건(압출 또는 수용성 전달체+압출)에 따라 폴리페놀 함량이 증가한 것을 확인할 수 있었다. ED100/24h, ED100/48h, ED200/24h, ED400/24h 발아조건에서의 맥주보리를 조분쇄한 가공조건에서의 총 폴리페놀 함량은 각각 82.3, 95.6, 68.4, 92.4mg/g을 나타냈다. 각각의 맥주보리는 압출 공정 처리구에서 최소 약 20mg/g에서 최대 약 40mg/g의 폴리페놀 함량의 증가를 나타냈고, 수용성 전달체 혼합 압출공정 처리구와 비교시에는 최소 약 36mg/g에서 최대 약 50mg/g까지 총 폴리페놀 함량이 증가한 것을 확인할 수 있었다(표 4). 이러한 결과는 수용성 고분자 전달체에 의한 용해도의 증가로 인해 맥주보리가 함유하고 있는 페놀류 화합물의 용출이 증가하였기 때문으로 사료되었다.The total polyphenol content of the germinated barley barley materials in various germination conditions increased with increase of polyphenol contents according to processing conditions (extrusion or water - soluble carrier + extrusion). The total polyphenol contents were 82.3, 95.6, 68.4, and 92.4 mg / g, respectively, under the processing conditions of barley corn barley under ED100 / 24h, ED100 / 48h, ED200 / 24h and ED400 / 24h germination conditions. Each beer barley exhibited an increase in polyphenol content of at least about 20 mg / g to about 40 mg / g in the extrusion process, and at least about 36 mg / g to about 50 mg / g of total polyphenols (Table 4). These results suggest that the dissolution of phenolic compounds contained in beer barley is increased due to the increase of solubility by water - soluble polymer carriers.
상기의 결과들을 통해 발아시킨 맥주보리에 수용성 고분자 전달체를 혼합하고 이를 압출 공정을 통해 가공 처리하여 열수 추출할 경우, 맥주보리 추출물 내 폴리페놀의 함량이 증진된 것을 확인할 수 있었다. 따라서, 본 발명의 방법을 통해 제조된 맥주보리 추출물은 항산화 활성과 관련된 폴리페놀의 총 함량이 증가되었으므로 향후 맥주보리 소재의 활용성을 보다 넓힐 수 있을 것으로 판단되었다.It was confirmed that the content of polyphenols in the beer barley extract was increased when the water soluble polymer transporter was germinated through the above results and processed by extrusion process and hot water extraction. Therefore, the total amount of polyphenols related to the antioxidant activity of the beer barley extract prepared by the method of the present invention was increased, and it was considered that the utilization of the beer barley material could be widened in the future.
Claims (8)
(b) 상기 (a) 단계의 분쇄된 맥주보리에 폴리비닐 카프로락탐-폴리비닐 아세테이트-폴리에틸렌 글리콜 그래프트 공중합체(polyvinyl capralactam-polyvinyl acetate-polyethylene glycol graft copolymer)인 솔루플러스를 분쇄된 맥주보리의 중량 대비 25~35%의 비율로 혼합하여 혼합물을 제조하는 단계;
(c) 상기 (b) 단계의 제조한 혼합물을 70~90℃의 온도로 조절된 압출성형기를 이용하여 압출성형한 후 35~45℃의 온도에서 건조하는 단계; 및
(d) 상기 (c) 단계의 건조물을 70~90℃의 온도에서 1.5~2.5시간씩 1~3회 열수 추출하는 단계를 포함하여 제조하는 것을 특징으로 하는 폴리페놀 함량이 증가된 맥주보리 추출물의 제조방법.(a) pulverizing dried beer barley by germinating for 45 to 50 hours using lava seawater having a hardness of 80 to 120;
(b) adding to the pulverized beer barley of step (a) a solvus plus, which is a polyvinyl caprylactam-polyvinyl acetate-polyethylene glycol graft copolymer, to the weight of the ground beer barley Mixing the mixture at a ratio of 25 to 35% to prepare a mixture;
(c) extruding the mixture prepared in the step (b) using an extruder controlled at a temperature of 70 to 90 ° C and drying at a temperature of 35 to 45 ° C; And
(d) extracting the dried material of step (c) by hot water extraction at a temperature of 70 to 90 ° C for 1 to 3 hours at a temperature of 1.5 to 2.5 hours, wherein the polyphenol content of the beer barley extract Gt;
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